![]() ![]() There are many recipes and commercial mixes - some have Worcestershire sauce, many have tomato juice more traditional versions lean towards citrus and pomegranate. ![]() In Mexico, beyond limes and salt and margaritas, tequila is often served with sangrita ("little blood"), a non-alcoholic chaser of citrus and chilli that's sometimes part of a "bandera" - shots of lime, blanco tequila and sangrita, three colors echoing the Mexican flag. That variety and complexity are what enthusiasts enjoy. While the use of roasted agave makes a smoky taste a common note in the spirit, there are mezcals with flavours as varied as pine, cheese, flowers and leather. Made by small producers working much as they would have 100 years ago, most mezcals are still hyperlocal, beloved by people who value spirits as expressions of the places they came from. While some great, traditionally made brands still exist, many of the bestsellers have had their flavours smoothed by industrial processes, emerging as what some now scornfully refer to as "aga-vodkas." Such "premium" tequilas alienate many in this camp, who gravitate instead to mezcals. These shifts have gradually changed tequila. ![]() As the tequila business boomed over the past decades, many producers moved away from their rustic roots, getting swallowed up by multinationals and shifting to more industrialised processes to meet volume demands. These days, they, too, may express contempt for tequila - but for different reasons. "Premium" is a confusing term, used by the industry to reference more expensive bottles, but often understood by drinkers to mean "better." Many premium tequilas are beautifully bottled, celebrity-endorsed and brag of their multiple distillations and resulting smoothness.Īnd then there are agave nerds. There are drinkers, who have discovered "premium" tequilas. There are the haters, who once drank too much tequila and decided the experience was representative and that all tequila sucks. The differences in ingredients, terroir and production processes result in a bit of a head-scratcher: The mezcal sold as "tequila" doesn't usually taste like the mezcal sold as "mezcal," and "mezcals" can taste very different from one another.Īgave spirits break drinkers into camps. Mezcal can be made across a wider geographical range of Mexico, from a range of agave species. ![]() Tequila is a kind of mezcal, one that can be made only in the Mexican state of Jalisco and a few other places it must use only agave tequilana, not other agave species. Adequately explaining the difference between tequila and mezcal is tricky. ![]()
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